RAGOUT DE BOULETTES

Ragout de Boulettes image

Provided by Elaine Douglas

Categories Pork

Time 1h10m

Number Of Ingredients 17

2 lb ground pork (1 lb)
2 Tbsp parsley (1 tbsp)
3/4 c onion, finely chopped (1/3 c.)
1/4 tsp ginger (1/8 tsp)
2 stick cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.)
3 bay leaves (1 1/2)
6 whole cloves or 1/4 tsp ground cloves (1/8 t)
1/4 tsp dry mustard ( 1/8 tsp)
1 egg, slightly beaten
1/2 c milk (1/4 c)
2 tsp salt (1 tsp)
2 pinch pepper (to taste)
3 Tbsp fat or oil (1 1/2 t.)
3 c chicken broth, water or broth from braised pork hocks (1 1/2 c.)
4 Tbsp browned flour (2 t.)
1/2` c water (1/4 c.)
2 slice white bread, crumbed (1 sl)

Steps:

1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
2. Fry the meat balls in a fat of your choice to brown them.
3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
6. Serve with mashed potatoes or noodles.